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–+ servings

Stuffed Radicchio Rolls

A spicy spin on cabbage rolls
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Prep Time: 5 minutes
Cook Time: 15 minutes
Baking time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Eastern European, Italian
Keyword: radicchio, sasuage, stuffed cabbage
Servings: 12 radicchio rolls
Calories: 118kcal

Ingredients

  • 15 -16 Radicchio leaves 12 large outer leaves left whole and 3-4 leaves sliced crosswise into strips.
  • 3 tbsp olive oil
  • 1 medium onion
  • 3 chorizo sausages (or spicy Italian sausages)
  • 1/2 cup uncooked rice
  • 2 cups passata (pureed tomato)
  • ½ cup fresh basil
  • ½ cup fresh parsley
  • ¼ cup goat cheese

Instructions

  • Cook the rice until slightly al dente, it will finish cooking in the oven, and set aside.
  • Preheat the oven to 350 degrees. Oil or butter a two-quart gratin or baking dish.
    Separate 12 of the outer leaves from the radicchio head. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut.
    Bring some water to a boil in a medium pot. Fill a bowl with ice water.
    Blanch the radicchio leaves in the boiling water for two minutes, then transfer to the ice water. Drain and dry on paper towels.
  • Peel and chop the onion.
    Using a sharp knife, slit the sausage casing lengthwise along the link and remove the meat from the casing.
    Heat the olive oil in a in a large non-stick skillet on med-high. Add the onion and sausage meat. Cook until the sausage is browned and crumbled, using a spatula to break up the meat.
  • Stir in the sliced radicchio, cooked rice and ½ cup of the passata and cook for 1-2 minutes, allowing the radicchio to wilt. Remove the pan from the heat and stir in the crumbled goat cheese and the chopped basil and parsley. Taste and add salt and pepper if needed.
  • Spread 1 cup of the passata evenly across the bottom of the gratin or baking dish.
    Divide the filling among radicchio leaves. Roll each leaf around the filling and arrange, seam sides down, on top of the sauce. Brush with remaining 1 tablespoon of olive oil, and cover with remaining ½ cup of the passata.
  • Bake uncovered 25 -30 minutes, or until sauce is bubbling and filling registers 160°F.
  • Serve garnished with fresh basil or parsley

Nutrition

Serving: 2rolls | Calories: 118kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 360mg | Potassium: 222mg | Fiber: 1g | Sugar: 2g | Vitamin A: 594IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 1mg
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